Pork tenderloin and apples

1. Heat oven to 400 degrees. Lay a thyme sprig on either side of the pork tenderloin. Fold up tail end, using kitchen twine to truss every inch. Season with salt & pepper. Heat olive oil and butter in an ovenproof skillet over high heat. Sear port until brown, about 2 minutes per side. At the same time, brown apples, cut side down. Turn apples over; transfer skillet to oven and roast until the internal temp of the meat is 145 degrees for medium and 150 for medium well, about 10 minutes. Remove meat to a cutting board and let rest 10 minutes, reserve apples in a bowl. Return skillet to stovetop; deglaze skillet with apple cider and reduce by half, about 2 minutes. Stir in vinegar, reduce 1 minute longer. Remove kitchen twine from tenderloins and slice into 3/8 inch medallions. Place cabbage on platter, arrange pork medallions over cabbage and top with apple halves and sauce. Garnish with thyme sprigs.